New Potato Pie With Eggs And Fresh Herbs – a delicious recipe with eggs, parsley, chives, thyme, onions, garlic. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 150 u00b0C. Melt butter in a large 14-inch frying skillet, add ham, toss and stir, gently brown. Add spring onion and garlic, stir well. Add potato, toss and stir well so that the ham and onions cover it well. Season with salt and pepper. The ham might be salty so be careful with the seasoning. Let potato soften slightly for approximately 10 minutes.
2
Break eggs, whisk yolk and white separately, mix the two, season with little salt and pepper. Add fresh herbs to ham-potato mix, toss well, fry for 1 minute. It is fine if the potatoes get a little colour bur do not overcook them. Pour potato mixture into a deeper well-buttered rectangular ovenproof 15x20 inch casserole dish. Pour over whisked egg, toss gently to distribute egg evenly. You can add butter pieces on top.
3
Place in oven, bake for approximately 20 minutes, or until the eggs set. Let dish sit for a few minutes so that it is easier to cut and serve in nice rectangular shapes.
4
Serve with fresh spring lettuce or tomato salad with vinaigrette and light crispy Sauvignon Blanc.
794
kcal
Calories
38
g
Fat
89
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 pounds new potato peeled and sliced very thinly, 8 eggs, half pound sliced smoked-cooked country ham cut into thin stripes, 5 tablespoons fresh parsley finely chopped, and more.
Yes, New Potato Pie With Eggs And Fresh Herbs falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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